Chocolate nut pie dough is the perfect crust for a no bake pie and custard. You can make this pie crust and even freeze it for 2 months before using.
Cooking Time: About 2 hours 30 minutes
- 1⅓ cups all-purpose flour
- ½ cup walnut pieces
- ¼ cup unsweetened cocoa powder
- 3 tablespoons sugar
- ¼ teaspoon salt
- ½ cup vegetable shortening
- ½ teaspoon vanilla extract
- 3 tablespoons milk
- Combine the flour, walnuts, cocoa, sugar, and salt in a food processor fitted with the metal blade.
- Whirl together for about 1 minute, until the walnuts are pulverised.
- Add the vegetable shortening and process in 10 to 12 rapid on-off pulses until the mixture looks like coarse, dark crumbs.
- Add vanilla and milk to the mixture.
- Process in 5 or 6 on-off pulses until the dough begins to hold together in a rough, shaggy mass.
- Scrape the ragged-looking dough onto a generously floured surface.
- Push and pat it into a round cake about 4 inches across.
- Wrap in plastic wrap and refrigerate for 1 to 2 hours. (This is a soft dough and is easier to roll out when it is chilled.)
- Place the dough between 2 large sheets of plastic wrap.
- Roll it into a circle approximately 12 inches in diameter; keep the shape as round as you can.
- Peel off the top sheet of the plastic wrap.
- Flip the dough into a 9-inch pie pan, so that the bottom sheet of plastic wrap is up.
- Peel off the second sheet of plastic wrap.
- Push and pat the dough evenly into the pan. This cookie like dough is not hurt by handling, and if it tears or breaks, just push it back together.
- Trim and flute the edges and then fully bake the pie shell
- Since this is a dark dough, the “brownness” visual clue for doneness is not very helpful. You’ll know the shell is fully baked when the surface looks dry, with no trace of dampness in the centre or around the edges.